JP2009065885A - Meat-containing doughnut - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a meat-containing doughnut that has a controlled oil absorption and an elastic texture and a method for producing the same. <P>SOLUTION: The doughnut contains livestock meat such as beef, pork, chicken etc. The meat is preferably minced or ground with salt and the content of the meat is preferably 10-40 wt.% based on the total raw material. The method for producing a meat-containing doughnut has a process for kneading meat that is minced or ground with salt with at least water and wheat flour. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a donut containing livestock meat.

  Donuts are a type of doughnut made by adding water to wheat flour, starch, salt, sugar, swelling agent, yeast, etc., kneading, shaping the dough that has been inflated by yeast fermentation and frying in oil. There are two types of yeast donuts that do not use yeast and that are inflated when fried in oil using the power of swelling agents and eggs.

  East donuts have a soft and moist texture for both the outer and inner phases, while non-east donuts have a crispy texture for the outer phase and a soft texture for the inner phase, but both types of donuts Factors of quality deterioration include “oiliness” resulting from the large amount of oil absorption when fried in oil, and “feeling of vomitiness” resulting from loss of elasticity due to aging of starch.

  On the other hand, the increase in the number of people suffering from lifestyle-related diseases caused by excessive intake of calories has created a great need to reduce the intake of oil itself in donuts, and the importance of chewing has been reviewed Therefore, there is a need for a donut with moderate elasticity. Furthermore, it is more suitable as a fast food if it contains not only conventional starch but also other nutrients such as protein.

  In bread, a nutritious bread containing abundant high-quality protein derived from fish meat has been proposed by blending fish surimi (see Patent Document 1), but donuts contain konjac flour. Only blended donuts have been reported (see Patent Document 2).

Japanese Patent Laid-Open No. 11-32659 JP 2007-60942 A

  It is an object of the present invention to provide a donut with a reduced texture and a resilient texture, and a method for producing the donut.

  The present inventors have found that adding meat minced meat or salted meat to the donut dough reduces the fat content of the donut and further improves the elasticity of the donut, thereby completing the present invention. The means for solving the problems of the present invention are as follows.

<1> The present invention is a donut characterized by containing livestock meat such as beef, pork and chicken.
<2> The meat is preferably minced or salted, and the content of the meat is preferably 10 to 40% by weight of the total raw materials.
<3> Furthermore, the present invention is a method for producing a meat-containing donut, comprising a step of adding at least water and wheat flour to minced or salted meat and kneading.

  The donut of the present invention has a reduced fat content, less oiliness, and elasticity. Therefore, it is a refreshing donut that is refreshing in terms of taste, and it is possible to provide a donut containing nutrients derived from meat such as protein, while suppressing excessive intake of lipids in terms of nutrition.

Hereinafter, embodiments of the present invention will be described in more detail.
Examples of meat used as raw materials include meat from domestic animals such as chickens, cows, and pigs. As meat, in addition to meat, internal organs such as liver and chicken skin can be included. The meat can be arbitrarily selected according to the purpose of the donut, but it is preferable to use chicken meat if the fat content is to be suppressed. It is also preferable to perform an appropriate pretreatment such as draining with meat.

  The meat content in the donut is preferably in the range of 10 to 40% by weight, more preferably 15 to 35% by weight, based on the total raw materials. If it is less than 10% by weight, the effect of adding meat cannot be obtained, and if it exceeds 40% by weight, the volume of the donut becomes small and the surface can be wrinkled.

  As the meat, minced processed with a meat chopper or the like may be used, but it is more preferable to use a meat that is further salted. The salting is carried out by adding 1.0 to 10% by weight, more preferably 1.3 to 3.0% by weight of salt to the meat little by little and mixing for a predetermined time. In salting, it is confirmed that the temperature of the mince is 0 ° C. or higher. The salted salt may further contain additives such as water, a water retention agent, a sweetener, a seasoning, and starch as necessary. Mixing can be performed by any apparatus such as a food processor. The salting time is preferably 20 to 90 seconds, more preferably 30 to 75 seconds, with respect to 100 g of meat mince.

  Next, dough is prepared by adding raw materials other than meat such as flour, water, eggs, sugars, and swelling agents to minced or salted meat and kneading. There is no restriction | limiting in particular in the order which adds raw materials other than these meat.

  The wheat flour is not particularly limited as long as it can be used for the production of donuts, and any of strong flour, medium flour and thin flour is preferably used. Further, it may be a mixture of strong flour, medium flour, and weak flour. Further, it may be a mixture of the above-mentioned strong flour, medium flour, thin flour and mixtures thereof with other flour such as barley flour, rye flour and rice flour. In addition, the flour may be untreated, or may be subjected to α treatment or other physical or chemical treatment.

  The saccharide is not particularly limited as long as it can be used for producing donuts, and examples thereof include sugar, grape and the like, fructose, lactose, starch syrup, isomerized sugar, and mixtures thereof.

  As the swelling agent, baking powder is usually used, but other swelling agents may be used.

  In addition, if necessary, any additive used for producing donuts can be further added. Specific examples of other additives include fats and oils such as butter, margarine and shortening, flavors such as vanilla essence, eggs such as whole eggs, egg whites and egg yolks, and milk products such as milk and skim milk powder.

  The mixing ratio of raw materials other than the meat is appropriately adjusted according to the softness of the dough, the texture and flavor of the resulting donut, and the like.

  The dough is produced by kneading raw materials including meat, and the kneading can be performed using a mixer or any other device. For example, when the amount of dough is about 300 g and a desktop mixer (using Kenmix KM-800 beater) is used, first mix at low speed for about 1 minute, then at low speed or medium speed. It is preferable to carry out until the dough is in a smooth state by mixing for about 2 to 3 minutes.

  The dough obtained as described above is formed into a predetermined shape and then fried in oil to obtain a donut. The kind of oil to be used, oil temperature, and frying time can be selected as appropriate.

Hereinafter, the present invention will be described more specifically with reference to examples.
<Examples 1-5>
Based on the blending ratio shown in Table 1, Examples 1 to 5, Comparative Examples, and control donuts were prepared by the following steps. As a comparative example, donuts containing fish surimi were prepared, and the difference in oil absorption and resilience from donuts containing meat surimi was compared.

(Process of Example 1)
Seasoning and starch were added to minced chicken meat with a meat temperature of 10 ° C. treated with a meat chopper (hole diameter 3.2 mm) to obtain chicken minced. Mix the chicken mince, eggs, and water with a vertical mixer (made by Kenmix, using a beater) at low speed for 30 seconds, and then add sugar, cake donut mix (made by Kumamoto Flour Milling Co., Ltd.) The mixture was added and mixed for 2 minutes at low speed to obtain a donut dough. The obtained dough was divided into 30 g, molded into a ring shape, and fried with soybean white squeezed oil at 175 ° C. for 2 minutes and 30 seconds to prepare a meat-containing donut of Example 1.

(Process of Examples 2-5)
Add the seasoning and starch to the minced meat that has been processed with meat chopper (hole diameter 3.2mm), apply it to the food processor, mix with salt for 60 seconds in total and add salt to the chicken. Got surimi. For the surimi of chicken, 10% by weight of the total raw material (Example 2), 20% by weight of the total raw material (Example 3), 30% by weight of the total raw material (Example 4), 40% by weight of the total raw material (implemented) Each amount of Example 5), egg and water were mixed at a low speed for 30 seconds using a vertical mixer (manufactured by Kenmix Co., Ltd., using a beater), and then sugar and cake donut mix (manufactured by Kumamoto Flour Milling Co., Ltd.) in advance. Then, a mixture of baking powder was added and kneaded at low speed for 2 minutes to obtain a donut dough. The obtained dough was divided into 30 g, formed into a ring shape, and fried in 175 ° C. soybean white squeezed oil for 2 minutes and 30 seconds to prepare meat-containing donuts of Examples 2 to 5.

(Process of control example)
Eggs and water were added to the cake donut mix (Kumamoto Flour Milling), and the mixture was kneaded at low speed for 3 minutes using a vertical mixer (manufactured by Kenmix Co., Ltd., using a beater) to obtain a donut dough. The obtained dough was divided into 30 g, molded into a ring shape, and fried in 175 ° C. soybean white squeezed oil for 2 minutes and 30 seconds to prepare a control donut.

(Process of comparative example)
Seasoning and starch were added to the surimi of white fish, and salted by adding it to a food processor while adding salt little by little and mixing for 1 minute to obtain a salted surimi of fish meat. After mixing the salted surimi of fish meat, eggs, and water with a vertical mixer (made by Kenmix Co., Ltd., using a beater) at low speed for 30 seconds, sugar and cake donut mix (made by Kumamoto Flour Milling Co., Ltd.) in advance Then, a mixture of baking powder was added and kneaded at low speed for 2 minutes to obtain a donut dough. The obtained dough was divided into 30 g, molded into a ring shape, and fried with 175 ° C. soybean white squeezed oil for 2 minutes and 30 seconds to produce a comparative donut.

(Evaluation)
The maximum load, the surface oil absorption, and the fat content were measured for each of the donuts of Examples 1 to 5, the comparative example, and the control group obtained as described above. Moreover, sensory evaluation was performed about each item of a volume, a shape, and oiliness.

  The maximum load was measured using a texture analyzer TA-XT2i (Microstable) with CYLINDER PROBE SMSP / 25. The maximum load indicates the maximum value of the rebound force applied when pressing the donut at a constant speed from above, and a large maximum load means that the texture of the texture is large.

  The surface oil absorption was measured by wrapping each donut in kitchen paper, leaving it at room temperature (25 ° C.) for 10 hours, and measuring the amount of oil transferred from the donut to the kitchen paper.

  The fat content was measured by the ether extraction method for the fat content contained in the donut. For the measurement by the ether extraction method, the donut was dried in a dry heat sterilizer at 105 ° C. for 3 hours, and the dried donut was immersed in diethyl ether for 8 hours to extract fats and oils. The ether after oil extraction was sufficiently volatilized, and the extracted oil was measured as the oil content.

  The volume, shape, and oiliness were evaluated by sensory evaluation. The score of the control group was 5 points, and the average value of 5 professional panelists was evaluated according to the sensory evaluation score table shown in Table 2. Regarding the sensory evaluation, according to the appearance evaluation, the volume is higher when the volume is larger than the control group, and the score is lower when the volume is smaller than the control group. According to the appearance evaluation, the shape with less wrinkles on the surface and better shape than the control group has a higher score, the surface has wrinkles, roughness, shrinkage marks, and the donut has a ring shape. Those that do not have a low score. The oiliness is evaluated based on the touch feeling when touching the hand and the texture when eating, and the score is high when the oiliness is low, and the score is low when the oiliness is high. The results are shown in Table 3.

From the results in Table 3, it can be seen that the maximum load is greater and the elasticity is greater than the control group and the comparative example in any of the donuts of Examples 1 to 5 with respect to the maximum load. On the other hand, the comparative example was not significantly different from the control group, but rather smaller than the control group. Among the examples, the higher the meat content, the larger the maximum load and the more elastic.
About the amount of oil absorption, both surface oil absorption amount and fat content showed the same tendency, and Examples 1-5 were reducing significantly compared with the control group. In comparison with the comparative example, when compared with Example 4 having the same content as meat, Example 4 is significantly reduced as compared with the comparative example, and in particular, the surface oil absorption is less than the decrease in the fat content. The decrease is remarkable. Between Examples, the surface oil absorption decreased as the meat content increased.

In both the volume and the shape, Examples 1 and 2 were equivalent to the control group. However, in Examples 3 to 5, both the control group and the comparative example had low evaluations, and in particular, the amount of added meat increased. There was a tendency for the volume to become smaller, wrinkles to occur, and the evaluation of the volume and shape to become lower.
About oiliness, all of Examples 1-5 were high evaluation compared with the control group and the comparative example, and became high evaluation, so that the addition amount of meat especially increased.
Among Examples, Example 4 had the best balance of elasticity, oil absorption, shape, and volume.

<Examples 6 to 7>
Example 4 and Example 4 except that the salting time was changed from 60 seconds in Example 4 to 30 seconds (Example 6) and 90 seconds (Example 7) by using the raw material mixing ratio of the donut of Example 4. Similarly, donuts of Examples 6 and 7 were produced. The investigation was conducted in the same manner as in Example 4 except for the investigation on the fat content. The results are shown in Table 4. In addition, Example 1 in which the salting time was 0 second, that is, mince was also shown.

  From the results in Table 4, the difference between each example and the control group was significant in each evaluation item as in the results in Table 3. In each of the Examples, in comparison with Examples 1, 6 and 7 which were subjected to salting and Example 1 which was minced, the maximum load was small and the surface oil absorption amount was reduced in each group where salting was performed. In each section subjected to salting, no significant difference was observed, but Example 4 was excellent in each evaluation of the sensory test.

A donut with a low fat content, high elasticity, and excellent nutritional balance, including meat proteins, can be used as a fast food to open up new uses for donuts.

Claims (4)

A donut characterized by containing livestock meat such as beef, pork and chicken. The donut according to claim 1, wherein the meat is minced or salted. The donut according to claim 1 or 2, wherein a content of the meat is 10 to 40% by weight of all raw materials. A method for producing a donut with meat, comprising the step of adding at least water and wheat flour to minced or salted meat.